Blueberry Thrill Pie

Recipe By :JoAnna M. Lund

4 Points per serving

3 cups fresh blueberries

1 (6-ounce) Keebler shortbread piecrust

1 package Jell-O sugar-free vanilla cook-and-serve pudding mix -- (4 serving size)

1 package Jell-O sugar-free lemon gelatin

1 1/4 cups water

1 teaspoon coconut extract

3/4 cup Cool Whip Lite

2 tablespoons flaked coconut

1. Layer 2 1/2 cups blueberries in bottom of piecrust. In a medium saucepan, combine dry pudding mix, dry gelatin, water, and remaining 1/2 cup blueberries. Cook over medium heat, stirring constantly, until mixture starts to boil and blueberries soften. Remove from heat. Stir in 1/2 tsp. coconut extract. Pour hot mixture over blueberries. Refrigerate at least 2 hours. In a small bowl, combine Cool Whip Lite and remaining 1/2 tsp. coconut extract. Spread mixture evenly over top of pie. Evenly sprinkle coconut over top. Refrigerate for at least 1 hour.

Cut into 8 servings.

Serving size (1 slice)

According to the cookbook: Healthy Exchanges: 1/2 Bread, 1/2 Fruit, 1 Slider Per serving: 178 Cal, 6g Fat, 2g Pro, 29g Carb, 228mg Sod, 2g Fib

Diabetic Exchanges: 1 1/2 Starch, 1 Fat, 1/2 Fruit

Weight Watcher Points: 4

Source: "Cooking Healthy with a Man in Mind Cookbook, page 258" Copyright: "Healthy Exchanges, Inc. 1997; ISBN 0-399-14265-7"

NOTES : Shared by Pamela S. on 9/14/99